Green asparagus facts

Green asparagus has been around for a long time, having been shown on an Egyptian frieze as far back as 3,000 BC, eaten fresh by the ancient Greeks and Romans, and cherished to the point that Germany has an entire day dedicated to it. Even the rubber band that holds these bright green fistfuls together is a work of art compared to their appearance.

Asparagus Officinalis is often cited as being of the onion family, which includes leeks and garlic. This kind of plant will always fall into the “lily family” since its leaves and flower components are located in groups of three or six. Due to genetic studies, the Asparagaceae family is currently comprised of asparagus and relatives of it.

The natural treatment for bee stings and toothaches is green asparagus. In the words of the ancient Greeks and Romans, two thousand years ago. Some people believe that green asparagus is always good for dental health. However, the evidence is inconclusive.

Green asparagus is made up of 93%water, which contributes to the idea that asparagus is hydrating, but it is also a diuretic. Eating asparagus has both enzymes and minerals that aid the liver in breaking down toxins, and amino acids help protect the liver against toxins, which means it is suitable for hangovers.

While many individuals are unaffected by the smell of asparagus in their pee, others can detect it. Different types of olfactory receptors are found in individuals who are able to detect pungent urine odors. Asparagusic acid is acomponent of asparagus. Once the vegetable is digested, this chemical is broken down into a series of similar sulfur-containing and ammonia chemicals.

The thicker the stem of the green asparagus, the older the plant (and not the age of the stalk). The thicker spears taste slightly better because the vegetable’s fiber is somewhat more concentrated in thinner spears.